Macadamia Ice Cream in Caramel Basket with Carambola Carpaccio and Physalis Skewer

ice

1. Beat the egg yolks and sugar over the water bath until frothy. Cut open the vanilla pod and scrape out the pulp. Bring the milk and cream to the boil, then add the vanilla pulp and pod. Pour in the macadamia syrup and bring to the boil again. Slowly stir in the sugar-egg mixture and peel into the rose. Chop the salted macadamias and stir into the mixture. Chop the natural macadamias and caramelize with the honey in a pan on medium heat. Stir these into the mixture as well and put the whole thing in the refrigerator for 8 hours. Put the mixture in an ice cream maker and stir to a solid mixture. Place the ice cream in the freezer for at least 24 hours.

Caramel baskets

1. Put 70 g sugar in a coated pan and melt on the highest setting. Add 40 g butter and stir the whole thing with a spoon until a homogeneous mass is formed. Now stir in the sliced ​​almonds and pour everything on a piece of greased baking paper. As soon as the mass has hardened a little, carefully peel it off and put it over an upturned sauce ladle, which has also been greased beforehand. Let the whole thing harden and then carefully remove it from the trowel.

Physalis skewer

1. Melt the couverture over a water bath and cover 10 physalis without leaves in chocolate. Place on a piece of baking paper in the refrigerator. Remove the green from the strawberries and add sugar. Now alternately stick 2 physalis without chocolate, 2 strawberries and 2 chocolate fruits on a skewer.

Carambola carpaccio (star fruit)

1. Place both carambola in the freezer for half an hour and then cut thinly.
2. Now use a small dot of honey (or sugar beet syrup) to “stick” the caramel basket onto the plate. Put a large scoop of ice cream in the basket. Serve the carambola carpaccio next to it and drape it with the physalis skewer. If desired, use blueberries, a mint leaf and a little powdered sugar to garnish and serve.